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Dined on March 1, 2020

Overall5Food5Service4Ambience5

Our server Patrick was exceedingly professional (if slightly overextended due to it being crazy busy!) and the space was an incredibly modern sleek reclaiming of an old factory industrial zone—very unique. Food was on point, wood-burning stove a great novelty feature for imbuing dishes with earthy smoky flavor and we will definitely be back here. Off the beaten path so a car is a must. Merci beaucoup!!

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Dined on February 22, 2020

Overall5Food5Service5Ambience5

Very impressive. These people know what they're doing. The art of waiting is almost non-existent these days but H&B has brought it back. Our waiter, our sommelier were as lovely and professional as I've seen since the finest places in France decades ago. And the food was up for the challenge. From the poached oysters to the pasta with foie gras butter, it was memorable.

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Dined on February 16, 2020

Overall5Food5Service5Ambience5

Our waiter was amazing, all the staff knew the dishs and accomidated us with english only. They provided excellent recommendation. Would highly recommend everything was so delicious, come there and trust the staff with any questions. They will lead you to an excellent dinning experience.

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Dined on February 15, 2020

Overall1Food1Service3Ambience3

I generally don't like writing negative reviews, but we were terribly disappointed by the tasting menu and that makes for a long 3 hour affair. The tasting menu was mediocre at best, but the wine pairing was on point. It was't even like we had a spectacular dish or two paired with something subpar. We came with high expectations and left quite disappointed. Excuse my harshness.

The tasting menu started with two amuse bouches, the first I can't remember and the second I believe was lobster, although my partner and I apparently heard chicken (he's a native French speaker and I'm perfectly bilingual) after having asked the server to repeat.

First on the menu was the scallop. It was disproportionately bitter..as in not edible. I'm not talking about the bitter that goes away. It's the type of bitter that lingers on the palate long after you've finished. Two elements seemed to be the culprits. First was the charred grapefruit (which made the compote served on top on the scallop) and the second was what appeared to be fine brunoise green radish.

Next up, was the the seared black cod, nicely seared. The black cod roe (I'm assuming because cod roe is transparent yellow) was an interesting touch, but I found there were too many elements in the dish itself.

Third was what seemed like buckwheat pasta (chewy not because it was cooked al dente, but because probably not enough eggs) with rabbit. Overall, good.

For some reason, the fire baked focaccia came at this point and not earlier. Quite good, although I found it to be too dense.

Lastly, the magret with the pickled morels (they were acidic), was simply too chewy. I imagine it was cooked sous-vide and then seared, but I would've preferred that the duck fat be rendered out more because there was still quite a layer of fat.

For dessert, we had a sorbet with umm...we kept looking at our neighbors' chocolate dessert.

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Dined on February 15, 2020

Overall4Food5Service4Ambience5

My partner and I had a very enjoyable meal at Hoogan & Beaufort. The waiters were comfortable switching to English and the service was excellent. We enjoyed a multi course meal with selected wine pairings, and the server was happy to switch my dessert wine for me when it was too sweet. We enjoyed how the different flavors in the food were presented, and how they paired with the wine. The price was what we expected to pay for a thought out, well prepared menu. Every course was delicious. My only nit pick was that we seemed to wait an exorbitant amount of time to receive our dessert when other tables who sat down after us and did the same course received theirs first. Perhaps it was the waiter giving us a moment to pause after the main course? Regardless, we did get out of the restaurant rather late. That is the only negative thing I have to say. I would recommend!

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Dined on February 8, 2020

Overall5Food5Service5Ambience5

I don't know what to say anymore. I keep going back and this place just remains on the top of my list. Never too crowded, nice ambiance, the smoky smell when you enter. Food is transporting you to another dimension. You can't go wrong.